This Chocolate Covered Fudge Cake is good for you! Really! | Chocolate Fudge Cake (Recipe Included)
You really can have your cake and eat it too! We're sharing one of our most popular recipes - a decadent Fudge Cake (Recipe Below) that's actually good for you. You'll never believe that this indulgent treat is gluten-free, grain-free AND lower fat - thanks to the addition of California Prunes!
Get the printable recipe for Chocolate Covered Prune Fudge Cake here:
CHOCOLATE COVERED PRUNE FUDGE CAKE
Ingredients:
For the cake:
coconut oil spray
14 tablespoons butter, chopped
2 teaspoons vanilla extract
3/4 cup cocoa powder
10 soft, pitted prunes, chopped small
1/3 cup maple syrup
6 eggs
1/2 cup coconut sugar
1 cup almond meal
For the ganache:
1 cup full fat coconut milk
1 1/3 cup dark chocolate morsels *
Instructions:
To make the chocolate fudge cake:
Preheat the oven to 300°F. Lightly spray the bottom and side of an 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.
Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.
Place the prunes and maple syrup into the bowl of a food processor fitted with the “s” blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula.
Place the eggs and coconut sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.
Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined. Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine. Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.) Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
To make the ganache:
Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth. Pour the prepared ganache over the cake, you will have some left over. Serve immediately for a molten fudge effect or allow to completely set.
*If you’re avoiding refined sugars, choose dark chocolate morsels that are naturally sweetened or no sugar added.
Did you know you can use California Prune Purée to replace some of the oil or butter in baked goods? Learn more here:
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Easy Chocolate Mud Cake Recipe ! - Super Fudge Cake recipe
Easy Chocolate Mud Cake Recipe !
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One bite and you will fall in love with this super fudge cake ! It's super moist and super fudgy in texture. It's an Australian mud cake, but in simple terms it's a fudge brownie type cake. It's dense like a fudge brownie, dark and delicious but it's also super moist and tall like a chocolate cake.
I cover the chocolate mud cake with a delicious dark chocolate butter ganache which is amazing. The recipe for that is below.
Dark Chocolate Butter Ganache Recipe:
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This cake is easy to make, so I hope you try it out !
BAKING PAN Dimensions:
8 inches diameter / 20 cm diameter
3-1/2 inches high / 9 cm high
*** YOU MUST use baking paper around the sides of your cake pan, or you will have this cake overflow *** -- this cake rises up very high when baking ! - so please use a very tall baking tin, or use baking paper like you see me using in my video ! ***
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Here is the clickable link to the video recipe preview you saw at the end of this video:
Dark Chocolate Butter Ganache Recipe:
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#chocolate #food #cake
Chocolate Fudge Cake | Moist Chocolate Fudge Cake | Chocolate Fudge Cake Recipe
Today I’m showing you how to make . Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
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Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
Easy Chocolate Fudge Cake | Cake Recipes | Dessert Recipes | Fudge Cake Recipes
#ChocolateFudgeCake #CakeRecipes #DessertRecipes #FudgeCakeRecipes
How to make - Easy Chocolate Fudge Cake - Recipe
Ingredients
All purpose flour - 1 & 3/4 cups
Coco powder - 3/4 cup
Salt - 1 tsp
Baking Soda - 1 1/2 tsp
Baking powder - 1 1/2 tsp
Sugar - 2 cups
Vegetable Oil - 1/2 cup
Vanilla Essence - 2 tsp
Egg - 2 nos
Milk - 1 cup
Hot Water - 1 cup
Butter - 2 tbsp
For Chocolate Ganache (icing)
Fresh Cream - 200 ml
Plain Chocolate - 200 gms
*Measurement: 1 cup = 250 ml
**Cake tins: 2 nos.
Method
1. First mix the dry ingredients together. All-purpose flour, cocoa powder, salt, baking soda, baking powder, sugar
2. Add the wet ingredients now. Vegetable oil, vanilla essence, eggs, milk
3. Gently blend the mix (Buy ), then add 1 cup hot water and mix
Note: No need to blend for long.
4. Grease the cake tins (Buy )or place butter paper if you are comfortable) then dust the tins with flour
5. Pour the cake batter to 3/4 height of the tins. Bake (Buy ) at 180 for 40 mins.
Note: Check by inserting a toothpick. If it comes out clean, without sticking, then its cooked.
Making Chocolate Ganache
(icing)
6. To a saucepan (Buy ), add fresh cream & chocolate. Melt completely in low flame.
7. With a knife (Buy ), separate the sides of the cake from the tin
8. Flip a plate on top and flip back with the tin to transfer the cake
9. Slice the cakes horizontally to half.
10. To the bottom half of one, spread the icing. Then place the bottom of the other cake.
11. Again spread the icing on top and layer the top portion of a the cake.
12. Now spread the icing all over the cake. Its Done! Decorate as you wish!!
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Chocolate Fudge Cake
Chocolate Fudge Cake, also known as Death By Chocolate, is two dense, fudgy sponges sandwiching a layer of chocolate fudgey icing. It also has the fudge frosting on the top and sometimes the sides as well.
CHAPTERS
00:00 Intro
00:42 Cake ingredients
1:12 Mix the cake batter
4:30 Bake the cakes
6:18 Icing ingredients
6:50 Cook the icing
8:09 Assemble the cake
9:19 Ice the cake
9:58 Buttercream ingredients
10:39 Make buttercream
11:45 Cake icing second coat
12:59 Pipe the buttercream
14:03 Taste Test Time
The written recipe is here: (sorry, website is down at the moment)
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The music used on the slo-mo treacle segment is At The Shore - The Dark Contenent by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Easy moist chocolate fudge cake
Bake this cake for teacher appreciation week for their 5th grade teacher ❤️
Makes 3-layer, 6-inch chocolate cake
Chocolate Cake ingredients:
1 ½ cup cake flour
1 ⅓ cup fine sugar
½ cup cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup room temp, unsalted butter, cut into pieces
½ cup hot, strong brewed coffee
½ cup milk
1 tsp vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz semisweet chocolate
1 ¾ cup whipping cream
½ cup sour cream
½ tsp vanilla extract
1 pinch salt
Baking the Cake:
1. Preheat the oven to 350ºF (180ºC). Grease 3 6-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with cocoa powder, tapping out excess powder.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer. Add the butter until the mixture is a fine crumble
3. Mix the coffee, milk and vanilla together and add to the flour mixture, blending until smooth. Add the eggs into to the batter, blending on medium speed just smooth.Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, cool to room temperature.
Preparing Fudge Frosting
1. Place the chocolate and cream in a metal bowl and place it over a pot of low heat water. Stir the chocolate and cream gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool to room temperature, you can chill the mixture for just a few minutes to start it setting. Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency.
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread the frosting over the top of the cake. Repeat for all cake layers. You can use swirling motion with your spatula to create a nice design or smooth the frosting and decorate as you like. Chill the cake for at least 2 hours, or until ready to serve.ENJOY